It can be rather shocking toiling in the diner industry.
- I l acquired this the difficult way several years ago when I became a waitress at our local ice cream shop, but besides selling ice cream we also produced amazing cheeseburgers, tepid pets, plus corn pets.
Unblessedly, I could never eat any of the food from this restaurant because I knew about the conditions in the kitchen. Everything seems perfectly fine if you were resting in the home office. There was abundant air conditioning to keep the indoor air at a highly comfortable temperature. We did not want our buyers to suffer from melting ice cream in oppressive heat to the moment that they bought a cone. Unblessedly, this thoughtfulness did not extend into the kitchen. We had easily no indoor air temperature control in the back of the house. In fact, it was always swelteringly tepid plus humid in the environment where we created the food. I guess that the owner of the supplier paid a lot of currency for advanced air quality control in the home office. He was always having heating plus cooling professionals out to service plus upgrade the a/c. However, he adamantly refused to do anything about the indoor air temperature in the back. Not only was this a safety hazard for all of the employees who desperately tried to avoid heat stroke during their shift. However, it was also dangerous for the buyers who expected that their food was being created in safe indoor air conditions. I wonder how several people wound up getting food poisoning from that refUSl to purchase a single air conditioning unit.